Exportation of Feeding

SPANISH OLIVE OIL
DENOMINATION OF ORIGIN (D.O.)
VIRGIN OLIVE OIL
WITH D.O.:

SIERRA MÁGINA
SIERRA DE CAZORLA
SIERRA DE CÁDIZ
MONTES DE TOLEDO


NUTRITIONAL VALUES
Olive oil has a distinctive feature on respect to other vegetable oils and fats, and is its direct obtaining from the fruit of the olive tree (olea europea sativa), without any other previous transformation. This is the reason why it preserves all its benefits. Here are just some of them:

Fat is necessary for nutritional process, being absolutely essential for the transport of lipo-soluble vitamins to cellular tissue. A, E, K or D vitamins would not reach otherwise cells, due to that they only can be assimilated in association with fats. Essential acids have to make up from 2 to 6 % of the diet. These acids, such as w6 and w3, have to be contained in a ratio of 6:1 and 10:1, being optimum in olive oil, which does not happen in the rest of oils.

On what respects to the so frightening cholesterol, it is known that not all kind of it is bad, but it has to be distinguished that one which is good for human body. This one is which grows with olive oil feeding.



TASTING VALUES

The joint of tasting values (olfactory, tactile and -harmony between smell and flavour) are reflecting four principal features which are:

a) the condition of the raw material.

b) the process of storing of the oil in the almazara.

c) the ulterior life of the oil till is coming to the final consumer, (which includes: the filtering before the packing, the packing process and kind of pack, and the rest of circumstances after the packing). The colour is not in relation with the sensory values of the olive oil.




DETERMINATION OF THE CHARACTERISTICS

 


  Visual analysis:
As positive aspects: clean, leaked
As negative aspects: turbid, dirt, darkness

Gustatory analysis:
As positive aspects: fruity, clean, fresh, bitter, healthy, sweet, nutty, vegetable, spyce average-soft
As negative aspects: piquant intense, dry leafs, acid, basket, warmed, metallic, rotten, bitter intense, frozen olives, flacks, wood, mellow, worm		   Olfatory analysis:
As positive aspects: fruity of mature olive, green olive, apple, green herb, fig tree, green leaf, other fruits...

Tactile analysis:
Considered consistency: doughy, watery, fluid, clean and any consistency is considered to be negative or tactile sensation I did not agree with his habitual characteristics or origin

Balance / Harmony:
Correnpondence of the aroma with the flavor. If the flavors correnpond with what we were hoping to find, then the oil will be balanced and harmonic.

 

 


TYPES OF PACKING

Types of packing:
  • Glass
  • Pet
  • Tin
Volumes:
  • 500 cc. / 750 cc. / 1 litre
  • 2 litre / 5 litre (pet)
  • 500 cc. / 750 cc. / 1 litre (glass)
  • 2 litre / 5 litre (tin)